Sauté Cook III – The Mill Room at UNIVERSITY OF VIRGINIA HOST PROPERTIES INC

Charlottesville, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sauté station, Food safety, Sanitation, Mise en place, Heat control, Culinary techniques, Kitchen operations, Teamwork, Attention to detail

Industry

Hospitality

Description

Description Sauté Cook III – The Mill Room Boar’s Head Resort | Charlottesville, VA About Boar’s Head Resort Boar’s Head Resort is a premier luxury destination in Charlottesville, Virginia, known for its exceptional guest experiences, refined accommodations, and elevated culinary program. Rooted in a commitment to Forbes-level service standards, the resort offers a dynamic and collaborative environment where hospitality professionals are empowered to grow and deliver excellence. About The Mill Room The Mill Room is the signature restaurant at Boar’s Head Resort, offering refined American cuisine in an upscale dining environment. Known for its seasonal menus, high-quality ingredients, and attention to detail, The Mill Room delivers a sophisticated yet approachable dining experience for guests and members alike. Position Summary The Sauté Cook III is an entry-level culinary position supporting the sauté station within The Mill Room kitchen. This role is responsible for assisting in the preparation and execution of sauté dishes while developing technical skills in a fast-paced, high-standard culinary environment. The ideal candidate is eager to learn, maintains strong attention to detail, and thrives under direction in a team-oriented setting. Key Responsibilities Assist in the preparation and execution of sauté station menu items according to established recipes and presentation standards Support mise en place for the sauté station, ensuring all ingredients are prepared and organized for service Maintain proper cooking techniques, including basic heat control and timing under supervision Follow all food safety, sanitation, and cleanliness standards in accordance with resort policies Communicate effectively with team members and chefs during service Maintain a clean, organized, and efficient workstation at all times Support overall kitchen operations as needed, including prep and station breakdown Requirements Qualifications 0–2 years of culinary or kitchen experience preferred (or equivalent training) Basic understanding of cooking techniques and kitchen operations Ability to follow direction and work efficiently in a fast-paced environment Strong attention to detail and commitment to quality Positive attitude and willingness to learn and grow within a culinary team Preferred Qualifications Previous experience in a restaurant or hospitality environment Exposure to sauté or hot line cooking techniques Culinary school education or training Physical Requirements Ability to stand for extended periods of time Ability to lift and carry up to 40 lbs. Ability to work in a hot, fast-paced kitchen environment Why Join Boar’s Head Resort Opportunity to work in a luxury, Forbes-aligned culinary environment Growth and development within a high-performing culinary team Collaborative culture focused on excellence and guest experience

Responsibilities

The Sauté Cook III assists in the preparation and execution of menu items at the sauté station while maintaining high standards of quality and presentation. They are responsible for organizing mise en place, following safety and sanitation protocols, and collaborating effectively with the kitchen team.